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1
In a skillet, heat the olive oil over medium heat until it shimmers.
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2
Add the meat and onions with a pinch of salt, and saute until onions are translucent and meat has lost most of its pink color.
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3
Drain any excess fat.
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4
Add garlic, cinnamon, allspice and raisins with their soaking liquid.
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5
Continue to cook until soaking liquid is absorbed.
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6
Transfer to a bowl and set aside.
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7
When slightly cooled, 15-20 minutes, stir in beaten eggs.
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8
In same skillet, heat olive oil over medium heat until it shimmers.
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9
Add onions and saute until the edges begin to brown.
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10
Add mushrooms and pine nuts.
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11
Cook until mushrooms give up their water and become limp.
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12
Add spinach; if using fresh spinach, add 1 tbsp water.
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13
Add nutmeg and cook until spinach is completely limp and mixture is fairly dry.
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14
Transfer to a bowl and set aside.
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15
When slightly cooled, 15-20 minutes, stir in beaten eggs.
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16
Preheat oven to 350F Grease a 13x9x2 baking dish with oil or spray.
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17
Soak matzo in hot chicken broth until softened and flexible.
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18
Place two soaked matzos in the bottom of the dish.
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19
Cover with 2/3 of meat mixture.
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20
Top with two more soaked matzos.
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21
Cover with 2/3 of spinach mixture.
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22
Top with two more soaked matzos.
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23
Stir remaining meat and spinach mixtures together and spread over matzos.
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24
Top with remaining two soaked matzos.
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25
Beat eggs with 1/4-1/2 c cool chicken broth and pour over everything.
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26
Bake in preheated oven 30-40 minutes until heated through and golden brown.
